These Chocolate muffins are moist and fluffy, even better than the ones from bakeries!
Makes 8 big muffins or 12 regular ones.
INGREDIENTS
1 1/2 cups (180g) all purpose flour
1/2 teaspoon (4g) baking soda, optional
2 teaspoons (8g) baking powder
A pinch of salt
2/3 cup (65g) unsweetened cocoa powder
1 large egg
1 egg yolk
1/2 cup (120ml) vegetable oil
200ml sour cream or greek yogurt
1 cup (180g) dark brown sugar, packed
1 teaspoon (5ml) vanilla bean paste
3/4 cup (120g) bittersweet chocolate chips (70% cocoa)
2 tablespoons (30ml) hot water, optional
Sea salt flakes to garnish
To make this recipe you will need: a whisk, 2 bowls, a muffin pan and some paper liners or tulip muffin cases.
DIRECTIONS
1. In a large bowl sift the flour, unsweetened cocoa powder, baking powder, baking soda (if it's using) and salt. Whisk together, set aside.
2. In another bowl whisk the egg and the egg yolk with the sugar, then add the vegetable oil, sour cream or plain yogurt and vanilla paste, beat until smooth.
3. Add the wet ingredients into dry ingredients, never the other way around and fold gingerly with a rubber spatula. Do not to overmix the batter in order to have good results. (At this point, if the batter is too dry and thick stir in the hot water until smooth). Stir the chocolate chips in by hand with a rubber spatula. Put the batter into the fridge for at least 30 minutes.
4. Preheat the oven to 190ºC. Position rack in the middle of the oven. Put the paper liners in the muffin pan (I used the tulip muffin cases).
5. Take the batter from the fridge. Use a medium size scoop spoon to pour the batter evenly into the muffin cups. Place in the middle of the oven and bake to 190ºC about 8 minutes, then reduce temperature to 160ºC and continues baking for 10 to 12 minutes or until a toothpick insert into the muffins comes out with a few crumbs.
6. Get the pan from the oven and place it over a wire rack. Meanwhile the muffins are still warm, sprinkle a little bit of sea salt flakes and chocolate chips. Let cool for about 5 minutes and then transfer the muffins onto the wire rack.
This recipe was adapted from Conelchef
Enjoy!
Love ByCookie
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